Crumble Cake with Ricotta, Strawberries, and Chocolate Chips. A simple and quick cake to prepare, perfect for breakfast and snack.
Finally, strawberries are back in season. I don’t know about you, but I love them, so expect more strawberry recipes in the coming days.
Today I am sharing the recipe for Crumble Cake with Ricotta, Strawberries, and Chocolate Chips. As I mentioned, it’s a simple and quick dessert to prepare. It’s perfect for breakfast, snack, or as a dessert at the end of a meal.
The dough of this crumble cake is compact, so to cover it, you can decide whether to make crumbs as I did, or create the classic lattice of a pie.
But let’s see right away how to prepare the crumble cake with ricotta, strawberries, and chocolate chips.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2 eggs
- g sugar
- g sunflower oil
- to taste lemon flavoring
- 2 ½ cups g all-purpose flour
- 2 tsp g baking powder
- 14 oz g ricotta
- to taste sugar
- g chocolate chips
- 10 strawberries (chopped)
- 2 eggs
Tools
- 1 Bowl
- 1 Spoon
- 1 Rolling Pin
- 1 Pie Pan
How to Prepare the Crumble Cake with Ricotta, Strawberries, and Chocolate Chips
In a bowl, add the eggs and sugar. Stir with a spoon.
Add the sunflower oil and, if desired, a few drops of lemon flavoring. Stir with the spoon.
Add the flour and baking powder. Start mixing with the spoon, then continue kneading by hand until you get a compact and homogeneous dough. If necessary, add more flour. The amount of flour depends on the size of the eggs used.
Divide the dough into two equal parts. Roll one part out with the rolling pin on a floured surface. You need to get a sheet the size of your pie pan.
Line a previously greased and floured 10-inch pie pan with the rolled-out dough. Set it aside for a moment and prepare the filling in the meantime.
In a bowl, combine the ricotta, chocolate chips, chopped strawberries, and sugar to taste. (I added 2 tablespoons of sugar). Stir with the spoon. Add and incorporate the eggs as well.
Pour the filling into the pie pan.
Cover the pie with the remaining dough: you can choose to make crumbs or the classic lattice.
Bake in a preheated oven at 356°F (180°C) and bake for about 30/35 minutes. Be sure to check the cooking times based on your oven.
Remove from the oven, let it cool, and if you like, sprinkle with powdered sugar.
I recommend storing the cake in the refrigerator for a couple of hours before cutting it.
Serve and enjoy.
Storage
The crumble cake with ricotta, strawberries, and chocolate chips can be stored in the refrigerator for up to three days.
